Risotto au Champagne, Topinambour et Champignons

1.In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and diced topinambour to the skillet, cooking for another 3-4 minutes until the topinambour begins to soften.

4.Stir in the sliced mushrooms and cook until they are tender and golden, about 5-7 minutes. Season with salt and pepper to taste.

5.Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Toast the rice for about 2 minutes until it becomes slightly translucent.

6.Pour in the Champagne, stirring continuously until it is mostly absorbed by the rice.

7.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is al dente and creamy.

8.Once the rice is cooked, remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.

9.Let the risotto sit for a minute before serving. Garnish with freshly chopped parsley.